Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor. This recipe is made with lean pork and Thai eggplant, but you can substitute pork with beef, chicken or tofu. Green curry goes well with basmati rice or roti.
If you would like to make homemade green curry, follow my link http://www.lindasyummies.com/thai-green-curry/
- 1Green curry paste, oil —In a large pot on medium high heat, heat oil and cook green curry paste for 2 minutes. Add thick coconut cream (leave can in refrigerator for 30 minutes for coconut cream to separate from coconut milk – coconut cream will rise to top of can) and cook for 5 minutes. Reduce heat to medium low and cook until thick and oil separates from cream. Pour remaining coconut milk and bring to a boil.
- 2Fish sauce, palm sugar, kaffir lime, pork —Add fish sauce, palm sugar, zest/juice of kaffir lime and raw pork. Reduce heat to medium and cook for 5 minutes.
- 3Thai eggplants, peas and kaffir lime leaves —Add eggplants, peas and kaffir lime leaves. Cook for another 5 minutes or until eggplants are tender. If curry is too thick, add a few tablespoons of water.
- 4Final step —Stir in basil and cook for 1 minute. Before serving with rice, garnish with cilantro and bell peppers.
Member recipes are not tested by the CHOW food team.